Potato in Mint & Curd Gravy

Yummy dish serves 5 people and best made in 30 min.
INGREDIENTS
Serves: 5

3 medium boiled and peeled potatoes
1 cup curd (or yoghurt, beaten)
1 teaspoon red chile powder
1 teaspoon salt
½ teaspoon cilantro
¼ teaspoon turmeric
¼ teaspoon garam masala
2 pinches of asafoetida
1 tablespoon chopped cilantro
1¼ cups water
½ teaspoon grated fresh gingerroot
½ teaspoon grated garlic
2 green chile (slit)
1 teaspoon cumin
1 teaspoon mustard seeds
¼ teaspoon wholewheat flour
1 tablespoon oil
METHOD
Potatoes in Curd Gravy is a community recipe submitted by gcharu and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.Add the masala mixture and fry for 2 minutes. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens.
Garnish with chopped coriander.Serve hot with thin wheat chappaties and rice.